CHOCOLATE COVERED MARSHMALLOWS
Easy and yummy. Great for parties.
Provided by Tricia D
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 45m
Yield 10
Number Of Ingredients 2
Steps:
- Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch.
- Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 27.1 g, Fat 10.1 g, Fiber 2 g, Protein 1.5 g, SaturatedFat 6 g, Sodium 9.5 mg, Sugar 22.5 g
MARSHMALLOWS DIPPED IN CHOCOLATE
Kids will love making these sweet chewy lollipops decorated with melted chocolate and cake sprinkles
Provided by Caroline Hire - Food writer
Categories Snack, Treat
Time 15m
Yield Makes 26 approx
Number Of Ingredients 5
Steps:
- Heat the chocolate in separate bowls over simmering water or on a low setting in the microwave. Allow to cool a little.
- Put your chosen sprinkles on separate plates. Push a cake pop or lolly stick into a marshmallow about half way in. Dip into the white or milk chocolate, allow the excess to drip off then dip into the sprinkles of your choice. Put into a tall glass to set. Repeat with each marshmallow.
Nutrition Facts : Calories 45 calories, Fat 1.2 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6.8 grams sugar, Protein 0.6 grams protein
EASY CHOCOLATE DIPPED MARSHMALLOWS
Sweet treats for anytime or occasion. For the kids or dinner parties.This recipe comes from Real Simple February 2009. In 10 minutes you have a great dessert or sweet snack with few ingredients. We made them for the holidays and topped with green sprinkles but you can top with anything your heart desires. The site wouldn't let me use just topping so I had to put ice cream topping but there is no ice cream involved here. You get the idea though. Enjoy this little ditty. ChefDLH
Provided by ChefDLH
Categories Dessert
Time 20m
Yield 12 marshmallows, 6 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate one of two ways (see below).
- Dip half of each marshmallow in the melted chocolate, letting the excess drip off.
- Then sprinkle with your desired toppings.
- Serve immediately or chill until firm, about 20 minutes.
- *************** To melt chocolate*************.
- Melt chocolate in top of a double boiler or a heat proof bowl set over (not in) a saucepan of simmering water. Cook, stirring occasionally until melted, 2-3 minutes.
- -or-.
- Place chocolate chopped up in microwave safe bowl and microwave in 30 sec intervals stirring between each, until melted.
CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS
Nothing says "I love you" like these adorable pink marshmallows dipped in chocolate.
Provided by Food Network Kitchen
Categories dessert
Time 5h10m
Yield about 28 marshmallows
Number Of Ingredients 11
Steps:
- Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture.
- Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
- Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
- Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops.
- Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight.
- Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat.
- Line a baking sheet with parchment paper and lightly grease the paper with cooking spray.
- Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
- Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.
CARAMEL-DIPPED MARSHMALLOWS
Provided by Damaris Phillips
Categories dessert
Time 50m
Yield 15 marshmallows
Number Of Ingredients 7
Steps:
- Fill a glass with ice water and set aside. Line a cookie sheet with waxed paper and sprinkle it generously with confectioners' sugar; set aside.
- Combine the brown sugar, sorghum and butter in a saucepan over medium. Heat until the butter and sugar melt, 3 to 5 minutes. Add the condensed milk and bring to a simmer; cook for about 1 minute. Lower the heat and continue to cook, stirring constantly, until the mixture registers 240 degrees F on a candy thermometer or until a soft ball forms when a spoonful of the caramel is dropped into the glass of ice water, 15 to 20 minutes. Let stand for 5 minutes.
- Skewer the marshmallows and dip them in the caramel so that the sides are covered but the tops are not. Place on the prepared cookie sheet to cool. Before the caramel sets, sprinkle the dipped sides with a little flaky sea salt.
- Serve immediately or wrap each candy in waxed paper to enjoy at a later time--if it's really humid where you are, they won't hold up for long!
CHOCOLATE-DIPPED SALTED CARAMEL MARSHMALLOWS
Provided by Kemp Minifie
Categories Candy Mixer Chocolate Easter Shower Edible Gift Candy Thermometer
Yield Makes 64 marshmallows
Number Of Ingredients 12
Steps:
- Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
- Put 2/3 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
- In a small saucepan, bring 1/2 cup water to a simmer and keep hot, covered. Meanwhile, in a heavy 3- to 4-quart saucepan, combine the granulated sugar and 1/2 cup water and place over moderate heat, stirring until the sugar is dissolved. Once the sugar is dissolved, stop stirring and bring the syrup to a boil, washing down the sides of the pan occasionally with a pastry brush dipped in cold water. Boil until the syrup begins to caramelize. Continue cooking, swirling the pan gently once or twice, until the syrup is a deep golden caramel color.
- Remove the pan from the heat, and standing back, carefully add the 1/2 cup hot water-it will bubble up and steam. Whisk the caramel until smooth, then whisk in the corn syrup and salt. Return the pan to moderate heat and bring the sugar syrup to a boil. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the pan from the heat and let stand briefly until the bubbles dissipate slightly.
- With the mixer on low speed, pour the hot syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the vanilla.
- Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered, at room temperature until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
- Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess.
- In a dry metal bowl set over a pan of barely simmering water, melt the chocolate and shortening, stirring until smooth. Working with one marshmallow at a time, brush the marshmallow again to remove any excess confectioners' sugar then dip one smooth side about 1/4 inch into the chocolate to coat it, scraping any excess chocolate on the edge of the bowl. Sprinkle the chocolate-covered side of the marshmallow with a few flakes of sea salt, then transfer, chocolate side up, to a wire rack set over a baking sheet and let stand until the chocolate is set. DO AHEAD: Marshmallows-without chocolate-can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month. Chocolate-dipped marshmallows can be stored in the same manner, but will only keep for about 2 days.
MOMMA REINER'S CHOCOLATE-COVERED MARSHMALLOWS
This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of Kimberly Reiner of Momma Reiner's Fudge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 30 chocolate-covered marshmallows
Number Of Ingredients 10
Steps:
- Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
- In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
- Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
- Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
- Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet. Repeat process with remaining marshmallows (you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.
HOMEMADE PEPPERMINT MARSHMALLOWS DIPPED IN CHOCOLATE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 20
Steps:
- Lightly spray a 13x9-inch metal baking pan with nonstick cooking spray. Sift the powdered sugar and completely coat the bottom and sides of the pan. Return the remaining sugar to the bowl for later use. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and peppermint extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows. When ready, pour the mixture into the prepared pan, using a lightly oiled (or baking spray) off-set (or regular) spatula for spreading evenly into the pan. If adding the red food color, add some random drops and then swirl with a toothpick. Dust the top with enough of the remaining powdered sugar to lightly cover. (Reserve the rest for later.) Cover the pan with foil and shake up, down and sideways. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. To cut the marshmallows, I had great success with a very sharp knife, sprayed with non-stick spray. Turn the marshmallows out onto a cutting board, lightly dusted with powdered sugar. Cut into 1-inch squares using sharp knife, or pizza wheel dusted with confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. TIP: I cut strips of marshmallow, the placed them back into the baking pan, dusted with extra powdered sugar. I then gently pressed sugar on all of the freshly cut sides, so that they wouldn't be sticky. That technique worked great! Store in an airtight container for up to 3 weeks. I bagged a few marshmallows in a clear cellophane bag (ordered on Etsy.com) and tied them with ribbon. They are perfect for hot chocolate. TO COAT IN CHOCOLATE: Cut the chocolate into small chunks and place in a glass bowl, over a pot of simmering water. Do not let the bowl touch the water! Once melted, stir to smooth. Have a baking sheet, covered with wax paper on standby. If using cake pop sticks, dip the stick into the chocolate at about 1/4-inch deep. Carefully plunge the stick into the marshmallow. Dip the bottom of the marshmallow to coat the bottom and slightly up the side. Set on the wax paper. Allow the dipped marshmallows to set for at least at hour. I placed 2 to 3 marshmallows in tall cellophane bags and tied them with a ribbon.
CHOCOLATE-TOPPED MARSHMALLOW STICKS
I like to use all sorts of different marshmallow shapes and flavors to mix things up. These chocolate-dunked pops are always a hit at local bake sales. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a microwave, melt chocolate chips and 2 teaspoons shortening; stir until smooth., Insert one lollipop stick into each marshmallow. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Place on waxed paper., In a microwave, melt white baking chips with remaining shortening; drizzle over chocolate. Decorate with toppings if desired. Let stand until set., Use to stir servings of hot cocoa. Store in an airtight container.
Nutrition Facts :
EASY CHOCOLATE COVERED MARSHMALLOWS!
Easy recipe and after you coat with the chocolate you can dip in sprinkles-whatever colors fit your occasion, or you can roll in finely chopped nuts! Lots of fun for you and the kids will love helping! This recipe doubles, triples, etc. easily! Enjoy! :)
Provided by Sharon123
Categories Lunch/Snacks
Time 7m
Yield 14 marshmallows
Number Of Ingredients 5
Steps:
- In a 1-cup glass measure, heat together chocolate chips and shortening in a microwave oven on High about 1½ to 2 minutes, or until chocolate is melted and smooth when stirred. Or you may heat in a double boiler(I just place a pan that fits slightly in another pan that has boiling water and stir till melted and smooth).
- Using a fork, dip each marshmallow into chocolate over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using.
- Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator. Enjoy!
CHOCOLATE-DIPPED MARSHMALLOW SKEWERS
Take a bite of these Chocolate-Dipped Marshmallow Skewers. Enhanced with fresh strawberries, these Chocolate-Dipped Marshmallows Skewers are delish and perfect for any upcoming special occasions on the calendar.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Thread 1 each strawberry and marshmallow onto each of 16 small straws or wooden skewers.
- Dip tops of marshmallows in chocolate, then in sprinkles. Refrigerate until firm.
Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
More about "marshmallows dipped in chocolate recipes"
CHOCOLATE-DIPPED MARSHMALLOWS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (84)Total Time 50 minsCategory Dessert, CandyCalories 160 per serving
CHOCOLATE-DIPPED MARSHMALLOWS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 49 per servingServings 12
CHOCOLATE DIPPED CHOCOLATE MARSHMALLOWS – A GOURMET FOOD BLOG
From agourmetfoodblog.com
CHOCOLATE-DIPPED HOMEMADE MARSHMALLOWS | BETTER HOMES
From bhg.com
HOMEMADE MARSHMALLOWS DIPPED IN CHOCOLATE - I AM BAKER
From iambaker.net
COPYCAT RECIPE: CHOCOLATE-DIPPED BEER MARSHMALLOWS - KITCHN
From thekitchn.com
CHOCOLATE-DIPPED MARSHMALLOWS RECIPE - OPRAH.COM
From oprah.com
HOMEMADE CHOCOLATE-DIPPED CANDY CANE MARSHMALLOWS
From goodlifeeats.com
CHOCOLATE COVERED CARAMEL MARSHMALLOW RECIPE - REAL FUN WITH …
From ashleemarie.com
CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS - FOOD NETWORK
From foodnetwork.ca
MILK CHOCOLATE COVERED MARSHMALLOWS - THERESCIPES.INFO
From therecipes.info
CHOCOLATE DIPPED MARSHMALLOWS RECIPE - EATS AMAZING.
From eatsamazing.co.uk
CHOCOLATE DIPPED MARSHMALLOW COOKIES | DOUGH-EYED
From dougheyed.com
CHOCOLATE DIPPED MARSHMALLOWS - SHE WEARS MANY HATS
From shewearsmanyhats.com
MARSHMALLOWS DIPPED IN CHOCOLATE RECIPE - THERESCIPES.INFO
From therecipes.info
CHOCOLATE-DIPPED MARSHMALLOWS ⋆ CHRISTMAS-COOKIES.COM
From christmas-cookies.com
CHOCOLATE DIPPED MARSHMALLOWS - FOOD AND DIY
From foodanddiy.com
WHITE CHOCOLATE DIPPED MARSHMALLOWS FOR A VALENTINE'S DAY …
From inthekitchenwithkp.com
CHOCOLATE DIPPED MARSHMALLOWS - CADBURY
From cadbury.com.au
CHOCOLATE-DIPPED MARSHMALLOWS RECIPE | MYRECIPES
From myrecipes.com
PERFECT CHOCOLATE MARSHMALLOWS RECIPE - THE FLAVOR BENDER
From theflavorbender.com
MARSHMALLOW DIPPED IN CHOCOLATE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CHOCOLATE-DIPPED MARSHMALLOWS - GIVE RECIPE
From giverecipe.com
RECIPES FOR CHOCOLATE DIPPED MARSHMALLOWS? – SWEETANDSARA
From sweetandsara.com
CHOCOLATE DIPPED MARSHMALLOWS, FRESHLY MADE AND SPRINKLED WITH …
From thesweetnerd.com
CHOCOLATE DIPPED MARSHMALLOWS RECIPE - DELISH.COM
From delish.com
CHOCOLATE COVERED MARSHMALLOWS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHOCOLATE DIPPED MARSHMALLOWS (EASY TREAT RECIPE)
From boulderlocavore.com
CHOCOLATE DIPPED MARSHMALLOWS RECIPE | REAL SIMPLE
From realsimple.com
SMORES DIPPED APPLES BEST RECIPES
From findrecipes.info
CARAMEL AND CHOCOLATE DIPPED MARSHMALLOWS - MY RECIPE REVIEWS
From myrecipereviews.com
MARSHMALLOWS DIPPED IN CHOCOLATE - CREATE THE MOST AMAZING …
From recipeshappy.com
EASY RECIPE: CHOCOLATE DIPPED MARSHMALLOW CANDY CANES
From happyandblessedhome.com
CHOCOLATE DIPPED MARSHMALLOWS WITH CANDY CANES
From everykitchentellsastory.com
VALENTINE'S CHOCOLATE DIPPED MARSHMALLOWS - SPARKLES TO SPRINKLES
From sparklestosprinkles.com
MARSHMALLOWS DIPPED IN SALTED CARAMEL AND CHOCOLATE
From morethanadashofsalt.wordpress.com
You'll also love